Cooks Joy

I am happy and excited that this little space of mine has crossed 100,000 views over the weekend. This is a small milestone and thanks friends for the support.

This is the month of Sinful Delights and this cake fits in perfectly

. It is loaded with butter, chocolate and eggs. I made this for my friend’s birthday last week and everyone loved it. The warm cake with the cold ice cream was a super duper hit. Hubby loved it so much that he wanted me to make it again and I assume he ignored the part where I explained the “sinful” ingredients in this dish.

This cake tastes terrific when eaten just out of the oven with cold ice cream. It takes only 10 -14 minutes to cook and you can pop it in the oven before dinner. I baked it a little longer than mentioned in the recipe because I did not want the center to run out, but just remain gooey. Surprisingly my son who hates chocolate desserts loved this one although he did not want the ice cream on top. Off to the recipe.

Recipe bookmarked from ShowMeTheCurry.

Ingredients

4 oz semi sweet baking chocolate (113 gm)

4 oz unsalted butter (1 stick – 113 gm)

2 eggs

1/3 cup sugar

1/4 cup all purpose flour

Butter to grease the ramekins (I used 5 – 4 oz size ramekins)

Method

Set up a double boiler to melt the chocolate. For this, fill about a cup of water in one pot and place another pot over it. When the water in the bottom pot boils, the steam will help to melt the chocolate.

Chocolate is beginning to melt.

Nice and melted.

Turn off the stove and add the butter. Keep turning the butter until it all melts.

Take eggs and sugar in a bowl.

Beat until fluffy.

Add the chocolate+butter mix to the egg+sugar mixture.

Add all purpose flour.

Beat to combine. This part reminds me of marble cake .

Grease the ramekins with butter on all sides and the bottom. This is important because we want the cake to fall out of the ramekin. Fill the ramekins with the mix. I filled about 3/4th since these do not rise a lot on baking.

Bake in a preheated 350F oven for 10 – 14 minutes depending on how gooey you want the center to be. Keeping it for a shorter time will yield a gooey center which runs out when the cake is cut. If you bake it longer, the center solidifies.

Out of the oven. Can you see how the edges are set and the center appears gooey? We basically want the edges to be set so that the cake can hold its shape.

I kept mine for 14 minutes and the center was gooey, but did not run out.